Slow Cooker Mongolian Beef
Slow Cooker Mongolian Beef
Ingredients
For the Mongolian Beef
- 3 pounds boneless chuck roast
For the Sauce
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon ground ginger
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon onion powder
Optional Thickener
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water
For Serving
- 1 cup jasmine rice, cooked, as needed
- 2 cups broccoli florets, air-fried, as needed
Instructions
- 1
In a medium mixing bowl, combine the brown sugar, soy sauce, minced garlic, ground ginger, sesame oil, rice vinegar, and onion powder. Whisk thoroughly until all ingredients are well combined and the sugar has dissolved.
⏱️ 5 min
- 2
Place the boneless chuck roast into the slow cooker.
⏱️ 1 min
- 3
Pour the prepared sauce over the chuck roast in the slow cooker. Flip the meat a few times to ensure it is fully coated with the sauce.
⏱️ 2 min
- 4
Place the lid on the slow cooker. Cook on the low setting for 8 hours, or until the meat is fork-tender and easily falls apart.
⏱️ 480 min
- 5
Once cooked, carefully remove the tender chuck roast from the slow cooker and place it on a cutting board. Using two forks, shred the meat until it is completely pulled apart into desired sized pieces.
⏱️ 5 min
- 6
Return the shredded meat to the slow cooker and stir it into the sauce, ensuring all the meat is coated.
⏱️ 2 min
- 7
If a thicker sauce consistency is desired, add the cornstarch and cold water mixture to the slow cooker. Stir well and cook on high for an additional 15-20 minutes, or until the sauce has thickened to your preference.
⏱️ 20 min
- 8
Serve the Slow Cooker Mongolian Beef hot over cooked jasmine rice and with a side of air-fried broccoli.
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Mongolian Beef
For the Mongolian Beef
- 3 pounds boneless chuck roast
For the Sauce
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon ground ginger
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon onion powder
Optional Thickener
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water
For Serving
- 1 cup jasmine rice, cooked, as needed
- 2 cups broccoli florets, air-fried, as needed
Instructions
- 1
In a medium mixing bowl, combine the brown sugar, soy sauce, minced garlic, ground ginger, sesame oil, rice vinegar, and onion powder. Whisk thoroughly until all ingredients are well combined and the sugar has dissolved.
⏱️ 5 min - 2
Place the boneless chuck roast into the slow cooker.
⏱️ 1 min - 3
Pour the prepared sauce over the chuck roast in the slow cooker. Flip the meat a few times to ensure it is fully coated with the sauce.
⏱️ 2 min - 4
Place the lid on the slow cooker. Cook on the low setting for 8 hours, or until the meat is fork-tender and easily falls apart.
⏱️ 480 min - 5
Once cooked, carefully remove the tender chuck roast from the slow cooker and place it on a cutting board. Using two forks, shred the meat until it is completely pulled apart into desired sized pieces.
⏱️ 5 min - 6
Return the shredded meat to the slow cooker and stir it into the sauce, ensuring all the meat is coated.
⏱️ 2 min - 7
If a thicker sauce consistency is desired, add the cornstarch and cold water mixture to the slow cooker. Stir well and cook on high for an additional 15-20 minutes, or until the sauce has thickened to your preference.
⏱️ 20 min - 8
Serve the Slow Cooker Mongolian Beef hot over cooked jasmine rice and with a side of air-fried broccoli.